Ingredients

• 300 g cauliflower
• 300 g clean celeriac
• 250 g broccoli
• 250 g clean pumpkin
• 200 g coconut oil
• 100g peeled almonds
• 100 g of fine corn flour
• 100 g buckwheat flour
• 100 g rice flour
• an albumen
• a red apple
• salt
• extra virgin olive oil

For the recipe of the coconut vegetable crumble, mix the flours with coarsely chopped almonds and a pinch of salt. Add the egg white and coconut oil, then knead with your fingertips, obtaining the typical "crumb" consistency of the crumble.
For the vegetables: divide the cauliflower and the broccoli into cimette; cut the celeriac, the pumpkin and the apple into cubes, without peeling it. Blanch all the vegetables (not the apple) in boiling salted water for 10 minutes. Drain and distribute them in a greased baking dish with a spoonful of oil, adding the apple as well. Cover with the crumble and bake at 175 ° C for about 20 minutes.

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